Banquet Captain

Position Overview

The Banquet Captain is responsible for directly supervising all catered events, including planning, setup, execution, and breakdown. This role serves as the primary on-site point of contact for event hosts, maintaining continuous communication throughout each event to ensure the highest level of guest satisfaction. All duties must be performed in accordance with hotel and brand service standards.

• High School Diploma or GED, or equivalent work experience.
• Minimum of 1-2 years of experience in banquet food service; alcohol awareness certification preferred.
• At least one year of leadership or supervisory experience.
• Strong written and verbal communication skills.
• Must be at least 21 years of age to serve alcoholic beverages.
• Computer proficiency required; familiarity with Microsoft Office preferred.
• Experience with food and beverage POS systems preferred.

• Ability to carry a large oval tray with up to six covered meals, weighing approximately 20 pounds.
• Ability to lift, carry, and transport up to 50 pounds; push or pull carts and other equipment weighing up to 150 pounds.
• Ability to perform a variety of physical movements throughout multiple work areas.
• Ability to stand for extended periods and maintain steady, well-paced mobility during events.
• Work environment includes banquet rooms and all areas of the hotel; position requires working in indoor and outdoor settings with variable temperatures and noise levels.

• Price specified selections for cash functions and process all payments in accordance with established hotel requirements and Commonwealth Lodging cash‑handling SOPs.
• Review group names, event background, function type, and expected attendance or guaranteed counts.
• Understand scheduled hours of service, order of service, room traffic flow, and identification of VIPs.
• Inspect scheduled function spaces for cleanliness, proper setup, and working condition of furniture and equipment; coordinate with appropriate departments to resolve any deficiencies.
• Meet with the Chef and Banquet Manager to review menus and equipment needs; confirm delivery times, quantities, special arrangements, and communicate service requirements throughout the event.
• Prepare and assign service stations for Banquet Servers based on group needs and hotel standards.
• Direct and manage service timing throughout the function to ensure seamless execution.
• Assist Banquet staff as needed to ensure optimal guest service and operational efficiency.
• Communicate additions or changes to assignments as they arise during the shift.
• Conduct pre‑function meetings with Banquet Servers to review all details related to setup, service, and event expectations.
• Inspect table setups for cleanliness, neatness, and compliance with group requirements and departmental standards; correct deficiencies as needed.
• Meet with the group coordinator prior to the function, introduce yourself as the on‑site contact, and confirm that all arrangements are satisfactory.

• Competitive pay based on experience
• Health, dental, and vision insurance
• Short‑term and Long‑term disability
• Company paid life insurance
• Paid time off and holiday pay
• Employee Assistance Program
• Employee referral bonuses
• 401(k) retirement plan
• Tuition reimbursement
• Travel discounts
• Opportunities for training, development, and career advancement
• Incentive bonuses

Seniority level:
Mid‑Senior level

Employment type:

Full‑time
Job function:
Management and Manufacturing
Industry: Hospitality

Salary: $18.00 per hour

Location:

Richmond, VA